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Valenciso's flagship Reserva is a selection of handpicked Tempranillo from the clay/limestone soils around Haro. The grapes are from 18 plots including Villalba, Rodezno, Briones and Ollauri. Part of what has been proposed as the Western Sonsierra zone (by Alberto Gil and Antonio Remesal Villar in their compelling new volume—Rioja: Vinos Silenciosos), Ollauri’s vineyards are noted for their excellent calcário soils, altitudes of up to 600 meters and Atlantic-influenced climate. All the vines are managed organically and cropped at well below the regional limits. The youngest vines that make the grade here are 60 years old.
The Reserva naturally fermented in cement vats and the wine was then aged for 19 months in (mostly) low-toast Radoux French oak barriques (roughly 20%). In recent vintages, 10% of the wine has also been raised in low-toast Caucasus oak, further lessening the wine’s already minimal wood influence. Following aging in barrel, the wine was transferred back to concrete vats to settle for a further 24 months before release. Luis and Carmen find the wine clarifies so well in concrete that there is no need to fine or filter the wine before bottling.